Text 269, 81 rader
Skriven 2006-04-12 22:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: Echo Picnic 436
=======================
 -=> Quoting Joan Macdiarmid to Jim Weller <=-

 JW> we could all go to the Anchor Bar the same
 JW> weekend. And Schwabl's, the home of Beef on Weck.

 JM> OK, buddy, if I do decide to host, you will be a co-host, even if you
 JM> cannot come the distance! You tout places I have never been myself! I
 JM> have had examples of those delicacies nearer to home, and liked them
 JM> fine. But I never felt driven to travel to the particular place they
 JM> were supposedly originated.

I do feel so driven. It would be like making a pilgrimage to Mecca or
tracing a river back to its source. If I ever have a Kentucky hot brown
sandwich I want it to be at The Brown Hotel in Louisville.

Remember Schwartz's in Montreal? If they opened a suburban branch in a
strip mall, even if they had the same meat supplier, the same bakery
making the bread and used the same secret recipe, would it taste as
good?



MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: [CH] Grilled Corn With Roasted Anaheim Peppers In Foil
Categories: Chilehead, Grill, Vegetables
  Servings: 4

      4    Anaheim peppers
      4    ears of corn, shucked
    1/2    stick of sweet butter,
    softened
    salt and fresh cracked
    peppercorns
    heavy duty aluminum foil

Roast the peppers on your grill until sufficiently blackened and place
them into a zip-lock style bag and seal it shut for about 10 minutes.
Remove the peppers to a clean working area and remove the outer skin.
Then cut down the length of one side and open it up. Remove the stem,

seeds and any ribs from inside and repeat the procedure with the
remaining peppers. Dice the peppers and divide into 4 piles.

Cut two pieces of foil big enough to wrap around the corn and stack them
on top of each other. Place a buttered piece of corn in the center and
top with one of the piles of diced peppers. Spread them over the corn
and season the whole thing. Wrap tightly and repeat.

When you ready to grill them, just place them on a medium heated grill
and cook for about 20 minutes, turning frequently. When they are done,
remove them and serve at once. The corn will have a wonderful flavor.

Notes:

If I am having steak with this dish, I like to dump the cooked peppers
on top of my steak. You can also cut the corn from the cob and blend
with the chopped peppers and add some halved cherry tomatoes and a
squirt of lime juice for a wonderful corn salsa for grilled chicken
breast.

From: Linda Panter

MMMMM-------------------------------------------------






Cheers

Jim, in Yellowknife




... Ants: a good source of protein.
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